Virginia Montmarquet of Riverside, California lived in Minnesota where Wild Rice is grown and harvested. She makes this recipe for her family every Christmas Eve. We in Lake of the Woods enjoy this soup year round.

Ingredients

• 2 quarts chicken broth
• 1/2 pound fresh mushrooms, chopped

  

• 1 cup finely chopped celery
• 1 cup shredded carrots
• 1/2 cup finely chopped onion
• 1 teaspoon chicken bouillon granules
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/2 cup dry white wine or additional chicken broth
• 3 cups cooked wild rice
• 2 cups cubed cooked chicken

Directions

1. In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.